|Cooking oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Lean boneless pork||1 Pound, cut into 1/4 inch cubes|
|Fresh green beans/9 ounce package frozen cut green beans (thawed)||8 Ounce, finely chopped|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Canned hearts of palm/Two, 8 ounce cans water chestnuts, finely chopped||16 Ounce (1 Can)|
|Finely shredded cabbage||1 Cup (16 tbs)|
|Fresh bean sprouts||1 Cup (16 tbs)|
|Soy sauce||3 Tablespoon|
|Cooking oil||4 Tablespoon|
|Egg roll skins||12|
|Sweet soy sauce/Plum sauce||1⁄2 Cup (8 tbs)|
Preheat a wok or large skillet over high heat; add oil.
Stir fry onion and garlic in hot oil for 2 minutes.
Add pork; stir fry for 4 minutes more.
Add beans and celery to wok; stir fry for 3 minutes.
Add the hearts of palm, cabbage, and bean sprouts; stir-fry for 2 minutes more.
Remove from wok.
Combine the meat and vegetables; stir in the soy sauce.
Brush a little oil onto a large skillet.
Cook one egg roll skin, on one side only, about 1 minute or till light brown.
Turn out onto paper towels.
Repeat with remaining skins.
(Add more oil to skillet, as needed.) To assemble, place each egg roll skin unbrowned side up.
Using a slotted spoon, spoon about 1/3 cup filling onto each skin.
Roll up egg roll skins around filling.